Pont l'Eveque PDO
One of the oldest French cheese
One of the oldest of French cheeses. His origins trace back to the 12th century under the name of d'Angelot. It was only in the 17th century that it took its name from the village where it was made, namely, Pont L'Eveque. The village is situated between Lisieux and Deauville in Normandie. This cheese obtained the AOC rating in 1976.
This cheese is greatly appreciated by cheese lovers for its taste which is acquired from the gentle sun and humidity that produce the lush green grass in Normandie. The taste is creamy, finely textured and smooth, extremely pleasant. As the cheese ripens, the rind takes on an orange/red colour, with a pate that is soft and yellow.
We have selected the best cheeses for you. Discover our selection by clicking on the button below and buy Abbaye de Tamié directly online.
400 g (14 Ozs)
Description
- Weight: 400 g (14 Ozs)
- Refining: Minimum 6 weeks. For US delivery maturing extended over 60 days
- Cheese: Entire
- Milk: Cow
- Treatment: Raw milk
- Dough: Uncooked, unpressed soft cheese with a washed rind
- Season(s): Spring, Summer, Fall
Ingredients:
Cow raw milk, salt, lactic ferments lactiques, rennet
Wine and cheese pairing
- Cider
- Sweet white wine: Quarts de Chaume (Chenin Blanc grape)
- Red wine: Vacqueyras (Grenache Noir, Syrah grapes)
Nutritional values
- FOR 100G
- Energy Kj: 1383
- Energy kCal: 334
- Lipides (G): 28
- Saturated fat (G): 18.2
- Carbohydrate (G): 0.4
- Sugar (G): 0.4
- Proteins (G): 22.2
- Salt (G): 2.6
- Ferment: Yes
Allergens
- Allergens: Milk and derivatives Egg and by-products of the egg Nut